October 2009 Archives
Easy Pork Tenderloin
This marinade stirs together very quickly. The meat tastes great whether it has just an hour or all day to marinate. Buy a hand of ginger and keep it in the freezer. It's ready to grate whenever you need it and keeps nicely for a very long time. If you have a microplane grater, peeling the ginger isn't necessary.
1 pork tenderloin
2 t brown sugar
2 t grated ginger
1/2 t black pepper
2 garlic cloves, minced
2 T vegetable oil
1/4 C soy sauce
Butterfly the pork tenderloin by cutting through the thickest part nearly to the other side. Open it like a book. This will give you a roast that is the same thickness all the way across for more even cooking.
Stir the remaining ingredients together and add in the meat. Turn to coat and let sit in the refrigerator until ready to cook.
The pork can be cooked on a grill or broiled in the oven. Our favorite method is to sear both sides in an oven proof skillet and then place the pan into a 400 degree oven for 15 minutes. Let the meat rest 10 minutes before slicing.
printable version - pork.tenderloin.pdf
Easy Chicken & Cheese Enchiladas
This was a favorite of my sons when he was growing up. His aunt made it for him and he loved it. It's not often I would confess to making something with canned soup, but here's proof that I am at times guilty.
2 cans (10 3/4 ounces) Condensed Cream of Mushroom Soup
1 C sour cream
2 cans (7 oz) diced green chiles
2 teaspoons chili powder
4 cups shredded cooked chicken
1 cup shredded cheese - jack, cheddar or a mix
12 corn tortillas , warmed
Stir together the soup, sour cream, chili's and chili powder in a medium bowl.
Stir 1 C of the sauce into the chicken.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in a shallow baking dish. Pour the remaining sauce mixture over the filled tortillas. Top with the shredded cheese.
Bake for 40 minutes or until the enchiladas are hot and bubbling.
printable version: enchiladas.pdf
Crock Pot Jambalaya
The original recipe is from Saving Dinner by Leanne Ely. I've made a few changes to the ingredients over time. Certainly for this week I changed out the meat. Also, I cook the rice in the dish rather than serving it separately as the original recipe directed.
6 chicken breasts, cut into 1 inch cubes
1/2 lb andouille sausage, sliced
1 14 oz. can diced tomatoes
1 bell pepper, chopped
1 C chopped onion
2 stalks celery, chopped
1 t oregano
1 t cajun seasoning
1/2 C water or chicken stock
3/4 C brown rice
Place all ingredients except the rice in the slow cooker. Cook on low for 4 hours.
Stir in the rice and cook for an additional hour.
printable version: jambalaya.pdf
A yummy, creamy soup without any cream.
1 T olive oil
2 C chopped onion
2 C chopped carrots
6 C chicken stock
1 1/2 lb. potatoes, peeled and cubed
1 t thyme
1 bay leaf
salt and pepper to taste
2 C shredded cheddar cheese
Heat butter in a large soup pot and sauté the onions and carrots until tender. Add stock, potatoes, thyme and bay leaf. Bring soup to a simmer and cook until potatoes are tender.
Remove bay leaf and puree soup until smooth using a stick blender, food processor or other apparatus of choice.
Adjust seasonings and add additional stock or water if needed to reach desired consistency. Stir in half of cheese until melted. Serve garnished with remaining cheese.
Printable recipe: potato_cheese_soup.pdf
These are spicy and chewy cookies. I think the recipe came off a molasses bottle originally, but I got it from my typing teacher in High School. Makes 3 dozen cookies.
1 C sugar
3/4 C shortening
1/4 C molasses
2 C flour
2 t baking soda
1 t ground nutmeg
2 t cinnamon
1 t allspice
1 t cloves
Cream together sugar and shortening. Add in egg and molasses and beat until well combined.
Stir together dry ingredients and add slowly to creamed mixture.
Scoop dough into tablespoon sized balls and roll into additional granulated sugar. Place on ungreased baking sheet at bake at 375 degrees for 7-9 minutes. Let cool on pan before moving to a rack.
This makes a big batch of rub. Store it in a jar so you have it on hand whenever you
get a rib craving. It's also good on pork shoulder for making pulled pork.
1/4 C brown sugar
1/4 C paprika
2 1/2 T garlic powder
1 T onion powder
1 T chili powder
1 1/2 t cayenne pepper
1 T black pepper
3/4 t oregano
1/2 t cumin
1 T salt
Mix all ingredients together and store in an airtight container.
For ribs, sprinkle both sides of the ribs generously with the rub. Pat so that the
rub adheres. Wrap the ribs tightly in plastic wrap and refrigerate for at least 8
and up to 24 hours before cooking the ribs.
printable version: rib_rub.pdf